This classic chicken dish is tasty and simple, you just need to find the ingredients and try to remember to make the marinade the day before.
Ingredients
1.4kg / 3lbs free-range chicken, jointed.
175g / 6oz tamarind paste.
500ml / 16fl oz. ale Beer.
100ml of rum.
200ml of water.
Half a dozen cloves of garlic, very finely chopped.
20g of grated, peeled fresh ginger.
2 finely chopped red chillies.
2 star anise.
2 tbsp. honey.
4-6 shallots, very finely chopped.
The seeds of 4 fresh passion fruits.
175g / 6oz. palm or demerara sugar.
60ml / 2fl oz. dark soy sauce.
One good handful of toasted coriander seeds, grounded.
Salt.
Freshly ground black pepper.
3 tbsp. fresh chopped coriander.
2 limes (juiced).
Method
Wash the chicken thoroughly and pat dry with kitchen roll.
Add salt and pepper to the chicken.
Boil the ale, water and rum.
Put the tamarind paste into a bowl and pour in the boiling ale, water and rum.
Squeeze the passionfruit and keep the liquid, make sure you take out all the stones.
Pour the paste and liquid into a sauce pan.
Add in the garlic, shallots, red chillies, grated ginger, star anise, sugar, honey, soy sauce and lime.
Add the chicken into the tamarind marinade, roll it several times. Cover and leave in a cool place to marinate overnight or for at least 4 hours.
Put the chicken and marinade into a flameproof pot/pan and sprinkle over the ground coriander seed.
Bring to the boil on top of the stove, cover and simmer for about 40 minutes, or until the chicken is tender and the liquid has reduced. The chicken should have absorbed most of the sauce.
Season with salt and pepper, sprinkle fresh coriander and the passionfruit seeds.
Serve with Basmati rice.
Wine Recommendations
For the above dish I would recommend the following; a dry white Sauvignon Blanc, an oaked dry red Shiraz or a Cabernet Sauvignon.
Or enjoy with a nice cold beer.
